Pork Picnic

Banker John

I have 2 9+ pound pork picnic shoulders that will be cooked over the weekend. What is the best way to prepare these things? Low & Slow?[p]JSlot, do you have a recommendation? [p]Banker John

Borders

Banker John,

Borders

John, I mistakenly bought one and thought it was a butt. I did a long cook, just like a butt, and it was great.
Scott

Mike in MN

Banker John,
They will cook up just fine, low and slow is the only way. Leave all the fat cap on. Personally, I'd stab some holes in it and stuff chunks of fresh garlic in there. Get a lot of seasoning going, mustard rub, lots of smoke, and keep that temp at 225°.[p]It's a great weekend project, then you can have pulled pork all week, give away a couple of nice bags of it, and still freeze some for ABT's, beans, or ???[p]Mike in Mn

mollyshark

Banker John,[p]I've NEVER done pulled pork. I'm so embarassed. In fact, I've never even HAD any. This week was doing business travel and had some at a place in St Louis. It was DELICIOUS. Ok...egg here I come. Pulled pork it is gonna be. Is shoulder the best way to go for this?[p]mShark

Mark Backer

MollyShark,[p]Two words: Boston Butt.

Grumpa

MollyShark,[p]Now Molly.... As long as you been hanging around here it is hard to believe that you have not done pulled pork. Yes.... you should be ashamed :~)[p]A shoulder will work just fine, however, a Boston Butt would be a little better choice. They both cook up really good and make for some of the best eating on the planet.[p]Keep the temp down and prepare to have the patience of Job and of course, if you need any assistance, this is the place to find it.[p]Best to ya and happy smoking.

mollyshark

Bob,[p]Waaallll.... I'll tell ya. If I'm going to do a lo and slow, it's gonna be a weekend thing. We don't keep kosher, but I don't serve pork/shellfish etc or deal with it on Sabbath which wipes out Friday night through Sat sundown. That means putting it on Sat evening to eat Sunday afternoon and, for some reason, it just hasn't happened. [p]Now that I have the Guru and don't have to stay up half the night for a lo and slow, this is something I can do during the week and will probably change everything.[p]So I think this afternoon I'm going to go out searching for the perfect butt. (Man, that sounds like my college days). Hey..it took me 3 years before I grilled a hamburger on the BGE. Some people just get set in their ways![p]mShark

Wise One

Banker John, a picnic shoulder is not a Boston butt but close to it. Cooked low and slow just like you would a butt, the taste is so close the same that only a few folks would ever tell the difference - and you don't want them as friends anyway. When I can't find a butt at a decent price, I'll pick up these instead. As someone said, the fatcap is a bit tougher so you may want to score it before cooking. It pulls right off after cooking but bastes the meat while cooking,

Grumpa

MollyShark,[p]By Golly Molly..... There may be hope for you yet :~)[p]Have a great weekend.[p]Bob

Banker John

Banker John,
THanks to al that have posted so generously with offerings of help![p]I will take the advice regarding the fat cap. I have decided to cut it off, then lay it back over the meat. I can then get seasoning down to the meat, and still have the fat self baste the cut of meat.[p]I'll slather one with mustard and one not. BOth will get hefty doses of Dizzy Pig (thanks again Nature Boy!) I'll prep them this evening and start the cook tomorrow evening around 5. [p]I have a medium, so 2 of theses 10 pounders will fill up the cavity pretty tight. I'm planning on a good 20 hours at 225-240.[p]For smoke, I'll mix hickory nuts with apple chunks... I'm hungry already![p]Cheap white buns, Sweet Baby Ray's BBQ sauce and 12-24 hours with my second love [my grill] and I might think I have died and gone to heaven![p]Banker John

toomanybbqgrls

MollyShark,
Since I live in STL, where did you partake of the pulled pork? Just wondering.